This week's PLANT-BASED challenge is Super Salads! I was a bit lucky with this because I planned to make Salad Khaak or Muslim Peanut Salad Dressing this past weekend and also kept leftover tofu from my previous menu to combine as the main ingredients for this salad dish.
As I'm a salad lover who is fascinated by vegetables and the raw flavors, the colors, and the simple combinations that I prepare with wonderful fresh produce.
When I was a little girl, I live not far from the Muslim community in Bangkok. which allows me to learn a lot about Muslim culture including food culture as well. I saw lots of Muslim food in the market. There are a variety of delicious Muslim dishes, but one of my favorites is Salad Khaak - Muslim Peanut Salad Dressing. So I do this Salad Khaak following my childhood memory.
This Salad Khaak is very likely the Indonesian Salad - I'm really surprised to see how similar they are. There are several ingredients to add to the salad besides fresh vegetables such as vegan hard-boiled eggs, fried firm tofu, and sweet potato chips. This salad dressing can be used as a dipping sauce and the taste is similar to a peanut satay sauce.
These are all classic components of Salad Khaak that I'm growing up with, so I am strict with the authentic recipe and this is my ideal recipe for a healthy both savory and filling meal that is super easy too!
My Salad Khaak looks well organized with healthy vegetables. I do plate the dish with lettuce, tomato, onions, bean sprouts, cucumber, cabbage, carrots, and crisp sweet potato. Again, don’t feel limited by what I use in this one.
Peanut Salad Dressing - I do the peanut dressing sauce with my homemade chili paste and sauté with coconut cream with a touch of exotic flavor from the savory sauce and more crunchy punch from ground peanut. This salad dressing offers the ideal combination of strong sour, mildly sweet, tiny salty, and slightly spicy
Fried sweet potato – These crispy packs a big flavor crunch. Depending on what potato you have. For my recipe, I did use sweet potato and separated it into 2 parts. In the first part, I did use it with the main ingredients for making vegan egg yolk. Then the second part I do fried potato chips and bring the crispy bite to this Salad Khaak.
Vegan boiled egg - After doing lots of research and after a few tries on different recipes I'm really happy with how they turned out. So today I show you another version to make "soft egg white" with silken tofu and Konjac Powder filled with a creamy "yolk" made with sweet potato. The "egg" flavor is emulated with vegan mushroom powder. Lastly, I sprinkle the breadcrumb over the vegan soft egg and bake it in the air flyer for about 5 minutes.
I do use silken tofu because I do have them from the leftover menu as I mentioned before. This recipe requires the konjac powder to absorb all the water from the silken tofu and allow them to be a harder texture form. I do not recommend doing this recipe if you don't have Konjac Powder, better to use firm tofu and skip the konjac powder.
Ingredients- For Peanut Salad Dressing
- 7 Thai Shallots
- 6 Cloves Garlic
- 10 Dried Chili
- 100 Gram Coconut Cream
- 1/2 Cup Peanut
- 2 Tablespoon Tamarind Juice
- 1.5 Tablespoon Palm Sugar
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Vegetable Oil
Ingredients- For Soft Boiled Egg
- Half pack Silken tofu
- 2 Tablespoon Boiled Sweet Potato
- 1/2 Teaspoon Vegan Mushroom Powder
- 1 Tablespoon Konjac Powder
- 1 Tablespoon Breadcrumb
- Egg Mold (I did use the mold from my daughter's snack)
Ingredients - For The Fresh Veggie and Fried Tofu
- 2 Tablespoon Beansprouts - my beansprouts didn't produce much as I want so feel free to add more.
- 1 Slice Cucumber
- 6 Leaves Lettuce
- 3 Tablespoon Slice cabbage
- 1/2 Slice Onion
- 1 Slice Tomato
- 1/2 Cup Shred Carrots
- 1/2 Firm Tofu
- 1 Tablespoon Oil
- Peanut and Dried Chili for Garnish
INSTRUCTIONS
STEP 1 - PREPARE THE VEGETABLES
Peel off the sweet potato and cut both ends of the sweet potato. And then slice the middle part into very thin slices. And cut all the veggies and place them on the served plate.
STEP 2 - PREPARE THE DRESSING PASTE
This dish started with chili paste dressing that was all pounded in a stone mortar. Firstly, soak the dried chili in the water because I didn't want too strong spicy dressing salad, I only need the red color from the dried chili and a mildly spicy taste. Let the dried chili sit in the water for about 10 minutes.
Once the dried chili was ready, place the garlic in a stone mortar and finely grind until its releases the fragrance aroma and wetter. Then add the shallots to the stone mortar and finely grind until they are both smooth. Then drop the dried chili into the mortar and pound them together and set them aside.
STEP 3 - PREPARE THE VEGAN SOFT EGG
Add the silken tofu, konjac powder, and vegan mushroom powder. Then press them with fingers or blend them in a food processor until they turn smooth and no lump is left.
Pour the egg white mixture into an egg mold and gently drop the boiled sweet potato ball over the egg white mixture then press down the sweet potato ball into the egg white mixture. Pour another portion of egg white mixture on top and form the egg shape. Lastly. the lid on the egg mold and place the egg mole in the freezer for about 1 hour or until the vegan soft boiled egg turn into a solid.
Once the vegan soft-boiled egg turns solid, gently move it from the mole.
Sprinkle the vegan with the breadcrumb. Gฺฺently moves the vegan egg into the air flyer and fried it along with thinly sliced sweet potato at 180 Degree Celsius for about 5 minutes.
Once the vegan boiled egg is cooked, then set it aside
STEP 4 - ROASTED THE PEANUT
Heat the pan with low heat and place peanuts in a single layer in the pan. Keep stirring for 5 minutes, until nuts just begin to turn brown. They will continue to cook after being removed from the pan as they are cooling.
Smash the peanut into the big pieces but not completely smooth. Place the smashed peanut into the sieve and sift the peel off.
STEP 5 - MAKING THE PEANUT SALAD DRESSING
Put the pan back on the stove with the heat still on, then quickly add the grind of chili paste into the pan. Then whisk all the paste until the smallest pieces of paste start to turn sizzling or until it releases its fragrance aroma.
Once the paste is start sizzling, then pour the coconut cream into the pan. Then heat the stove to high heat and let all the dressing bring to a boil.
Then add the tamarind juice, soy sauce, and palm sugar for the taste. Then keep stirring and simmer until the peanut dressing is thick enough for about 10 minutes, and stir occasionally to avoid the peanut dressing from burning.
Once the coconut cream starts cracking and release the coconut oil, then add the smashed peanut.
Continuously whisk until all the peanut dressing is evenly combined and the dressing has been thicker and creamier. Then turn off the heat and let the peanut dressing cool down before serving.
FINAL STEP - PLATTER
To serve, arrange salad ingredients (lettuce, tomato, onions, bean sprouts, cucumber, cabbage, carrots, and crisp sweet potato), vegan boiled egg, and fried tofu onto serving plates. Then lay the peanut dressing salad into the tiny bowl beside the plate.
These are amazing Vegan ‘Hard-Boiled Eggs’ that taste every bit as good as they should be without the cholesterol. The vegan yolk tastes naturally sweet and creamy, while the vegan white boiled egg has a very good texture and is slightly salty from the mushroom powder seasoning and breadcrumb play the important parts for a crunch that will satisfy every bite snap.
It’s so nice to have such incredible flavors and all from real and natural ingredients. I really love this Salad Khaak. It's including all the five food groups. Tofu is a complete protein Protein, Sweet potatoes fall into the healthy carb category, various fresh vegetables provide a ton of fiber, vitamins and minerals, and oil from coconut cream could be good for the heart and a good source of the antioxidant.
Million thanks for reading my food blog and wishing you guys a healthy life! 😃
